Boston Cream Pie
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Egg substitute||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Concentrated saccharin||6 Ounce (Six 1 Ounce Packages)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Butter flavored extract||1⁄2 Teaspoon|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Egg whites||1 Cup (16 tbs) (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Fat free sugar free vanilla instant pudding||1 Ounce (1 Package)|
|Cream filling||1⁄2 Cup (8 tbs)|
Sift together the flour, baking powder, and salt.
In a separate bowl, beat the egg substitute until light and fluffy.
Add the sugar, saccharin, vanilla and butter extracts.
Add the oil.
Add the flour mixture.
In another bowl, beat the egg whites until thick.
Add the cream of tartar and continue beating until stiff.
Stir about one-third of the stiff egg whites into the flour mixture to tighten.
Then fold in the remaining egg whites.
Pour into 2 8 inch (20 cm) cake pans that have been coated with non-stick cooking spray.
Bake in a preheated 350°F (180°C) oven for 25 minutes or until done.
To make the cream filling: Mix together the milk and pudding mix until thick.
Spread half the cream filling between the layers.
To make the chocolate topping: Combine the other half of the cream topping with cocoa.
Spread on top of the cream pie.
Serving size: Complete recipe
Calories 3388 Calories from Fat 1021
% Daily Value*
Total Fat 114 g175%
Saturated Fat 15.4 g76.9%
Trans Fat 0.3 g
Cholesterol 19.9 mg6.6%
Sodium 2191.8 mg91.3%
Total Carbohydrates 522 g173.9%
Dietary Fiber 36.9 g147.6%
Sugars 201.3 g
Protein 112 g224.5%
Vitamin A 15.4% Vitamin C 7.8%
Calcium 149% Iron 39.6%
*Based on a 2000 Calorie diet